Epoisses, one of France's most infamous cheeses, is a gastronomic masterpiece for anyone who relishes a good stinky, runny cheese. Compared to the Berthaut brand, the Germain Epoisses is a bit fruitier, with a slightly less pungent and salty flavor. The Germain Epoisses also has a tendency to maintain a firm "heart" in the center of the cheese's paste. If you are unfamiliar, Epoisses is a name-controlled cheese that has a very pungent aroma and rich, creamy interior. Each cheese is covered in an edible reddish-brown coating, and underneath that, a creamy, white interior with a delightfully daunting aroma that comes straight from the farm. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry. This cheese's aroma will prevail in the box on arrival, so don't be alarmed.